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Are you a cooking master? Possibly you are just a kitchen area professional? Or like several others, you may be a newbie.Whatever the case may be, practical cooking recommendations can include some fresh ideas to your cooking. Spend some time as well as find out a couple of things that can spray some new fun into your kitchen regimen. This Colorful Ozoni Mochi Soup for the New Year recipe maybe a perfect fit for you.

Provide Chicken thigh meat.
Prepare cm Burdock root.
Provide Cooked bamboo shoots in brine.
Provide cm Kintoki Carrot (dark red carrot).
Use cm Lotus root.
You need to prepare Shiitake mushrooms.
Prepare to 3 cm Kamaboko.
Use Snow peas.
Use ☆Water.
Prepare packet ★Bonito flake pack.
Prepare ★Mirin.
Use ★ Usukuchi soy sauce.
You need ★Sake.
You need to prepare to 1 teaspoon ★Powdered dashi stock.
Use ★Salt.
You need to prepare Nori seaweed.
Use cm square Yuzu citrus peel.
You need to prepare Mitsuba.
Provide Temaribu (decorative dried wheat gluten shaped like little balls).
Use Round mochi.

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Cut out the COOKPAD logo out of nori seaweed (refer to Steps 9-13)..
Slice the carrot into 5 mm, use a flower shaped cookie cutter to cut out the shape. Remove the starchy string from the snow peas, and cut the bamboo into bite sizes. Slice the lotus root to 5 mm..
Boil the ingredients from Step 2. It'll be less bothersome if you start boiling ingredients that release the least amount of scum first! Slice the kamaboko to 5 mm..
Put the bonito flakes into a clean tea bag. Soak the Temaribu in water..
In a pot, add water, thinly sliced burdock root, chicken cut into bite sizes, thinly sliced shiitake mushrooms, and bring to a boil. Add the bonito flake tea bag, and boil for 3 minutes until fragrant..
Add the (★) ingredients, bring to a boil again, and turn off the heat..
Toast the mochi, put the ingredients and mochi into a soup boil, and pour in the dashi soup. Top the mochi with the cut nori, and yuzu peel (refer to Step 14) and mitsuba..
[For a white miso broth] Omit the soy sauce and salt, and add a packet of white miso soup for an easy white miso version!.
[Cutting the nori] Prepare scissors and a paper cutter. Cut the logo to the same size as the mochi..
Cut the nori 1-2 mm larger than the logo pattern (so it's thick enough to avoid mistakes)..
Cut out the inside of the nori circle using a paper cutter, to have a 3-4 mm thick ring (cut like you're making multiple small lines around the circle)..
Lay the hat pattern on top of the cut circle, and cut out the shape..
Use the paper cutter to cut out a 2-3 mm outline of the hat shape..
[How to cut the yuzu peel] Thinly peel the yuzu citrus, cut out a rectangle, and make two lengthwise cuts to make a backwards N. Fold back to make a X. This is called a "broken pine needle.".

It is a traditional soup that Japanese people eat on New year's days. Every household has their own special recipes which are passed down from generation to generation. It is certainly a hearty and filling soup to get through the cold Japanese weather on New year's days. On New Year's Day, hardened mochi pieces are reheated and used in ozoni soup. In Kyoto, round vegetables and mochi bob around in a pale miso soup; in Tokyo, rectangular mochi is served in shoyu broth; in Kanazawa, people add multicolored mochi and sweet shrimp to clear dashi; and in Fukui, it's red miso soup with mochi and nothing else.

Since you have read Colorful Ozoni Mochi Soup for the New Year recipe, it is the time for you to head to the kitchen and also prepare some great food! Bear in mind, cooking is not an ability that can be 100 percent right in the beginning. Method is required for you to understand the art of food preparation.

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